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Malai Kofta

Malai Kofta is a curry with the convergence of cream, butter and cheese. It is one of the quintessential dish served in most of the restaurants and can be cooked at home with ease too. The cashew nuts cooked with the curry are what actually give the Malai Kofta Curry, the most creaminess along with the fresh cream. Subtle flavours are used in the curry to enhance the taste. Already cooked onions and tomatoes are then blended to fine paste, which yield a rich sweet-flavoured curry. Already blogged Cheese Potato Veg Balls goes into the curry as Koftas or fried dumplings. Now here, I am presenting the recipe of the creamy-textured curry.

1. Soak the cashews in hot water for a while say around half- an-hour. Then grind this to fine paste to add into the curry at later stage.

2. Slice the onions and cook them until tender and then blend it in the mixer.

3. Cook whole tomatoes with water covered until this becomes tender. Once it gets cooled down, skin out the tomatoes and blend it into fine paste and keep this aside.

4. Heat oil in a pan, add blended onion paste and saute it for around 3 to 4 minutes on low flame. Then add tomato puree to this and cook this too until it becomes thick, adding salt according to your taste.

5. Then goes all the dry spices into this, such as turmeric powder, coriander powder, chilly powder and cumin powder. Give it a stir and add cashew paste to this and cook on low flame for 3 minutes.

6. Finally add full cream to the curry and switch off the flame. Add the Koftas to the curry and serve this Malai Kofta Curry with any Indian bread of your choice like Rotis, Parathas, Naas and so on.

Note:

1. Ginger and garlic paste in the curry is avoided as this has very pungent flavour and also drops the sweetness in the curry.

2. To substitute full cream, you can soak cashews in milk and then grind to a fine paste. This also makes creamy and satin-textured Malai Kofta Curry.